MICRO-OXYGENATION IN WINEMAKING

The term micro-oxigenation refers to the addition of oxygen. Micro-oxygenation is used mostly in red wines production. in this process, a very small measure of oxygen will be applied to the wine, over a long period of time (0.50 - 6 mg per liter wine per month). This amount serves to equal the amount of oxygen the wine would have absorbed if kept in a wooden barrel.

The purpose of this process in colour stabilization and quickening of the tannin polymerisation. The wine produced will be softer and rounder.

Microdue Plus - Characteristics

Characteristics

• Delicate volumetric dispensing
• 6 independent dispensing points
• Set up of the dispensing scale in mL/L/hour, mL/L/day, mL/L/month
• Pre set of duration for each dispensing point
• Patented output system
• Portable device
• Accessible and sanitizable ceramic cartridges with defined micrometer features
• Dispensing rods for use during maceration or in autoclaves
• Intuitive touch-screen display on a multilingual panel
• Possibility to check the oxygen levels at each point
• Possibility to carry out micro-and macro-oxygenation in small tanks

Applications

• Can be used in small tanks or autoclaves
• Can also be used as a macro-oxygenator (optional)